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I received Barlean’s Butter Flavored Coconut Oil complimentary in conjunction with #Choctoberfest 2018 recipes and giveaway. As always, all opinions are my own. Full PR & Disclosure here. Enter to win the grand prize with the giveaway at the bottom of this page.

Wake up your taste buds with this fantastic crepe breakfast.

I am so excited to bring you this delicious recipe for Day 3 of #Choctoberfest 2018! It’s perfect for breakfast or an afternoon snack for the kiddos.

Making crepes is a bit of a challenge when you’re gluten intolerant since the gluten-free flours don’t always cooperate. After multiple attempts though, I finally found the right ingredient combo and a few simple tricks so you can make these any day of the week!

To start you’re going to mix all the crepe ingredients together. The trick is to not over-mix. Just make sure everything is mixed together and set aside while the pan is heating up.

You’ll notice that instead of using butter I used Barlean’s Organic Butter Flavored Coconut Oil (that’s trick #2)! You can use this oil as a 1:1 substitute for butter in any recipe. In fact, you can even just spread it on a muffin or toast! There’s no trans-fats or cholesterol and it contains healthy medium chain triglycerides which actually helps to boost your good (HDL) cholesterol.

Once the pan is nice and hot the 3rd trick is to not make them too big. Pour 1/8 cup batter into the center and quickly move the pan around in a circle to spread out the batter.

Depending on the temperature of your pan the crepes may take as few as 90 seconds or as long as 150 seconds before they can be flipped. When the edges are brown and you can slide a spatula underneath all sides AND the middle of the crepe, then you can carefully flip it. It takes about another 30 seconds to finish cooking the other side.

Then, all you have to do is move them to a piece of parchment or wax paper and continue making them until all the batter is gone. Make sure you have that paper in between each one as they cool so they don’t stick to one another. Although, now that I think about it…a 10 crepe-stacked pancake sounds pretty yummy!

To make the filling just take your cored and diced apples and mix them in the yogurt, vanilla and cinnamon. Easy-peasy! Fold each crepe in half and place filling on 1/2 and then fold the remaining half on top. Dust with powdered sugar and enjoy your gluten-free masterpieces!